Fresh Berries With Grand Mariner Cream
Chef Larry's Recipe
POSTED: 10:09 am PST February 10,
2005
UPDATED: 10:14 am PST February 10,
2005
Ingredients
Prepare Chef Larry's Chocolate Dipped Strawberries per recipe, reserve. Prepare Grand Marnier Cream by placing cream, sugar and vanilla in a chilled mixing bowl. Whisk until cream forms "soft peaks." Add Grand Marnier and continue to gently whisk cream until it is set. Do not over whip. Portion berries into large stemmed wine glasses. Top generously with Grand Marnier Cream. Garnish with toasted almonds and mint sprigs. Dust with Confectioner's Sugar. Place on underliner plates and serve with a chocolate dipped strawberry. Makes 4 Servings Chef Larry's Chocolate Dipped Strawberries
Ingredients
Leaving stems intact, rinse strawberries in cold running water. Pat dry with a paper towels. Reserve. Place the small saucepan with water over low heat. Bring water to just under a simmer. With a clean dry knife, carefully chop chocolate into small pieces. Place two-thirds of the chocolate in the mixing bowl and place on top of the saucepan with water. Using a large spoon or heat resistant rubber spatula, stir chocolate as it melts. Melt chocolate to 115 - 118 degrees F and remove from heat. Ad remaining 1/4 lb. chocolate to melted chocolate and stir (when all of the chocolate has melted together the temperature should be 88 degrees F) Gently grasp a strawberry by the stem. Dip and rotate the strawberry in the chocolate, gently scrape against the spoon or spatula to remove excess chocolate. Place dipped strawberry on a tray lined with parchment or waxed paper. Repeat until all strawberries have been dipped. Place the tray of dipped strawberries in a cool area to set. Transfer any remaining chocolate to a container and seal. When chocolate has set, place dipped strawberries on a large plate or tray for service. Makes 10 each
- 1/2 pint Fresh raspberries 1/2 pint Fresh blackberries or blueberries 1 pint Fresh strawberries, hulled and halved
- 1 cup Heavy cream, cold 2/3 tbsp. Confectioner’s sugar (powdered sugar) 1/2 tsp. Vanilla 1 oz. Grand Marnier 4 Fresh mint sprigs Toasted, sliced almonds to garnish Confectioner's sugar to garnish Chef Larry's Chocolate Dipped Strawberries for service
Prepare Chef Larry's Chocolate Dipped Strawberries per recipe, reserve. Prepare Grand Marnier Cream by placing cream, sugar and vanilla in a chilled mixing bowl. Whisk until cream forms "soft peaks." Add Grand Marnier and continue to gently whisk cream until it is set. Do not over whip. Portion berries into large stemmed wine glasses. Top generously with Grand Marnier Cream. Garnish with toasted almonds and mint sprigs. Dust with Confectioner's Sugar. Place on underliner plates and serve with a chocolate dipped strawberry. Makes 4 Servings Chef Larry's Chocolate Dipped Strawberries
Ingredients
- 10 each Strawberries with stem, large 1/2 lb. Dark bittersweet chocolate
- 1 Small saucepan 1 Stainless steel mixing bowl (to fit over saucepan) 1 Probe thermometer with range of 60 - 120 degrees F 1 sheet Parchment or waxed paper
Leaving stems intact, rinse strawberries in cold running water. Pat dry with a paper towels. Reserve. Place the small saucepan with water over low heat. Bring water to just under a simmer. With a clean dry knife, carefully chop chocolate into small pieces. Place two-thirds of the chocolate in the mixing bowl and place on top of the saucepan with water. Using a large spoon or heat resistant rubber spatula, stir chocolate as it melts. Melt chocolate to 115 - 118 degrees F and remove from heat. Ad remaining 1/4 lb. chocolate to melted chocolate and stir (when all of the chocolate has melted together the temperature should be 88 degrees F) Gently grasp a strawberry by the stem. Dip and rotate the strawberry in the chocolate, gently scrape against the spoon or spatula to remove excess chocolate. Place dipped strawberry on a tray lined with parchment or waxed paper. Repeat until all strawberries have been dipped. Place the tray of dipped strawberries in a cool area to set. Transfer any remaining chocolate to a container and seal. When chocolate has set, place dipped strawberries on a large plate or tray for service. Makes 10 each
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